Organic Fruits(有机水果)研究综述
Organic Fruits 有机水果 - As most of the consumers are realizing the importance of organic fruits, there is a need to explore the non-chemical substances for propagating horticultural plants. [1] The BCF of Cu and Zn were higher in organic fruits, contrary to Mg. [2] However, the Romanian market of organic fruits and vegetables is still underdeveloped due to the small number of consumers of organic products. [3] Most food in developed countries, including organic fruits and vegetables, is sold through supply chains run by large wholesalers and supermarket chains. [4] In organic fruits, a higher content of hydroxycinnamic acids, cyanidin-3-glucoside, rutin and a lower content of cyanidin-3-rutinoside was found. [5] Reflection on the current system of issues related to organic fruits, vegetables and spices is essential to find out the potential opportunities, barriers, and benefits along the chain. [6] The growth of organic fruits and vegetables is becoming a challenging task nowadays. [7] This is the first DPPH· kinetics–PCA approach applied for discriminating between organic and non-organic fruits and can be useful for evaluating the quality of such type of fruits. [8] It was demonstrated that elemental fingerprint and stable isotopic analysis would provide useful chemical information for the identification of organic fruits, and the capacity of these methods could be enhanced by chemometrics. [9] The present study reported that the smallholders’ attitude (ATT), subjective norms (SN), perceived behavior control (PBC), and farmer’s group participation (FGP) were positively correlated with farmer’s intention to adopt organic farming, while group participation of farmers has significant correlation with their behavior regarding production of organic fruits. [10] Across two experimental studies, this research demonstrates that consumers exposed to a younger cue show higher preferences for organic fruits when evaluating an altruistic claim. [11] The juice percentage was higher in organic fruits (≥ 55. [12] This farm-share program sells weekly food boxes with organic fruits and vegetables in cities with major food insecurity problems in Pennsylvania (Allentown and Reading). [13] To further enhance the functionality of flatbreads, we have developed, in this work, new experimental flatbreads using potato, quinoa, and wheat flours supplemented with peel powders prepared from commercial nonorganic and organic fruits and vegetables (apples, cherry tomatoes, melons, oranges, pepino melons, sweet potato yams), potato peels, and mushroom powders (Lion’s Mane, Hericium erinaceus; Reishi, Ganoderma lucidum; and Turkey Tail, Trametes versicolor). [14] This supports the idea that higher levels of healthy phytochemicals reported in organic fruits and vegetables could be due to the wounding component of the biotic stress attributed to insects to which the plant are exposed to. [15] However, there are still some problems faced by the farming community such as limited skills regarding processing of agricultural products in the form of organic fruits and vegetables as souvenirs typical of mountain tourism. [16] Organic food is associated with improved nutritional properties, and this consumer expectation has led to increasing demand for organic fruits and vegetables. [17] Organic fruits are characterized by a higher allergenic potential. [18] Pretreatments did not affect the firmness of organic fruits while impaired that of the conventional ones ( 26% on average), likely due to different fruit matrix porosity and cell wall composition. [19]nan [1] nan [2] nan [3] nan [4] nan [5] nan [6] nan [7] nan [8] nan [9] nan [10] nan [11] 有机水果中的汁液百分比较高（≥ 55. [12] 这个农场共享计划每周在宾夕法尼亚州存在严重粮食不安全问题的城市（阿伦敦和雷丁）出售装有有机水果和蔬菜的食品盒。 [13] 为了进一步增强扁面包的功能，我们在这项工作中开发了新的实验扁面包，使用马铃薯、藜麦和小麦粉，辅以由商业非有机和有机水果和蔬菜（苹果、樱桃番茄、甜瓜、橙子、甜瓜、甘薯山药）、马铃薯皮和蘑菇粉（狮子鬃毛、猴头菇；灵芝、灵芝；和土耳其尾巴、云芝）。 [14] 这支持了这样一种观点，即有机水果和蔬菜中报告的较高水平的健康植物化学物质可能是由于植物所接触的昆虫造成的生物胁迫的伤害成分。 [15] 然而，农业社区仍然面临一些问题，例如将有机水果和蔬菜形式的农产品加工成山地旅游典型的纪念品的技能有限。 [16] 有机食品与改善的营养特性有关，这种消费者期望导致对有机水果和蔬菜的需求不断增加。 [17] 有机水果的特点是具有较高的致敏性。 [18] 预处理不会影响有机水果的硬度，但会降低传统水果的硬度（平均 26%），这可能是由于水果基质孔隙率和细胞壁组成不同。 [19]